Preheat oven to 400 . Line 2 sheet pans with parchment paper.
In a medium (10 ) saute pan, melt butter over medium low heat. Add leeks and saute until tender but not browned, about 4 minutes. Stir in creme fraiche and simmer 1 minute.
In a medium bowl, mix ham and Gruyere. Add leek mixture, spinach, basil, Parmesan, salt, and black pepper. Mix and set aside. In a small bowl, whisk together egg and milk.
Sprinkle a cutting board with flour, roll out 1 sheet of the puff pastry to an 11 x 11 square, and cut into 4 equal squares. Brush edges of each square with egg wash. Place 1/3 cup of the ham and cheese filling in the center of each square. Fold each square diagonally to form a triangle, lining up edges of pastry. Place empanadas on prepared sheet pans and press edges with tines of a fork to seal. Brush each with egg wash and sprinkle with fleur de sel and pepper. Repeat with remaining pastry and filling. (If making ahead, put sheet pan in freezer; when frozen, transfer empanadas to a resealable plastic bag.) Bake until puffed and golden brown, 20 to 25 minutes. Allow to cool 5 minutes before serving.
Make it Ahead- Make and fill the empanadas, wrap tightly, and refrigerate for up to 3 days or freeze for up to 3 months. Brush with egg wash and bake directly from the refrigerator or freezer before serving
Originally Submitted
1/25/2015
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